There’s just something about a fresh strawberry pie that stops you in your tracks.

Maybe it’s the vibrant red berries piled high in a shiny glaze, or maybe it’s the way it makes you feel like you’re sitting on Grandma’s porch in June with a fork in one hand and a glass of sweet tea in the other.

This pie is the recipe that you’ll want to pull out when strawberries start showing up at the farmer’s market. It’s simple, no-fuss, and lets the flavor of fresh strawberries really shine.

No fake red gelatin, no overly sweet shortcuts—just juicy berries, a homemade glaze, and a flaky pie crust holding it all together.

If you’ve never made a fruit pie before, this is a great place to start. It’s forgiving, beautiful, and always gets oohs and ahhs when it hits the table.

Ingredients:

For the Pie:

1 9-inch pie crust (homemade or store-bought), pre-baked and cooled
1 quart (about 4 cups) fresh strawberries, hulled and halved
Whipped cream, for serving (optional but encouraged)

For the Glaze:

1 cup mashed strawberries (from the quart above)
¾ cup sugar
2 tablespoons cornstarch (or arrowroot powder)
⅓ cup water
1 tablespoon lemon juice
Pinch of salt

Anthony’s Premium Arrowroot Flour Powder, 2.5 lb, Gluten Free, Non GMO, Cornstarch Alternative

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Instructions:

1. Bake the Pie Crust:

Bake your pie crust according to package directions (or your favorite recipe) and let it cool completely.

2. Make the Glaze:

In a medium saucepan, combine the mashed strawberries, sugar, cornstarch, water, lemon juice, and salt.
Cook over medium heat, stirring constantly, until the mixture thickens and turns glossy (about 8–10 minutes).
Strain the glaze through a fine mesh sieve to remove seeds and pulp, if desired. Let the glaze cool slightly.

3. Assemble the Pie:

Arrange the halved strawberries (pointy side up looks pretty!) in the cooled crust.
Gently pour the glaze over the strawberries, using a spatula or spoon to coat them evenly.

4. Chill and Serve:

Refrigerate the pie for at least 3 hours, or until the glaze is fully set.
Top with whipped cream just before serving.

Tips for Success

Use ripe, firm strawberries for the best texture and flavor. Mushy berries = a sad pie.
Make it ahead: This pie is best eaten within 24 hours, but it holds up well for up to 2 days in the fridge.
Want extra flair? Brush the crust with an egg wash before baking for a glossy, golden finish, or garnish the whipped cream with mint leaves for a fresh touch.